Title: Crowdie Butter with Garlic & Parsley
Categories: Cheese British
Yield: 1 Servings

2	pt	Full cream milk
2	ts	Rennet (or follow instruct.)
1/2	ts	Salt
1/2	ts	Black pepper
1		Garlic clove
1	tb	Parsley
2	oz	Butter

This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic.

Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz.

Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

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